- 1 pound bulk Italian sausage
- 3/4 cup diced green pepper
- 1 garlic clove, minced
- 1 can (15 ounces) crushed tomatoes
- 1/4 cup tomato paste
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon sugar
- 1/8 teaspoon dried rosemary, crushed
- Dash pepper
- 8 ounces cubed part-skim mozzarella cheese
- 13 egg roll wrappers
- 1 egg, lightly beaten
- Oil for frying
- In a large skillet, cook sausage and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover and simmer 10 minutes longer. Remove from the heat; cool for 20 minutes. Stir in cheese.
- Place 1/3 cup sausage mixture in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Brush remaining corner with egg; roll up tightly to seal.
- In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry egg rolls in batches for 1-2 minutes on each side or until golden brown. Drain on paper towels. Yield: 13 egg rolls.
Reviews forPizza Egg Rolls
"My daughter said that these tasted like I took a Pizza Hut pizza and rolled it up into an egg roll. My husband declared this recipe a 'keeper'. I did add a little ham & pepperoni to make up for the fact that I didn't have the full amount of Italian sausage."
"Delicious! We loved the fresh combination of flavors in the crispy wrappers."
"The kids request this for birthday dinners!"
"These egg rolls are the bomb! You can easily swap out ingredients to make to your liking or to use things on hand...so good! Note: I fry mine in an electric fry pan/skillet and just turn them a few times till done. When I did them in the deep fryer, they "leaked" and made the oil nasty...so I find it easier and less waste to do them in the electric skillet. Enjoy!!"
"OMG! These were sooooo good. People were raving about them all night. They could not get enough of them. I doubled the recipe, they were the first appetizer to go. I made the filling in advance. I filled and rolled them about 30 - 45 minutes before I fried them, that was not a good idea. The egg rolls got soggy and started to fall apart in the deep fryer. So future note, don't roll until you are ready to fry. I still included them on my platter, and even the ones with big holes in them disappeared. I would deff make over and over again. The word my Nieces boyfriend used was "genus"!"
"We made this as part of our appetizer night and the family loved them. They heated up great for leftovers. Wouldn't change anything on the recipe."
"The flavors are simple, but great. These are not that easy to fry without making a mess though. However, the mess is worth it. If you have the means to fry them outside that's the way to go."
"I just a 8oz of Pepperoni just cut it up into bit size pieces instead of sausage. I did add some Galic power about 1 teaspoon and 1/2 teaspoon of basil. I also added onions. Everyone loved them and wanted the recipe."
"This recipe is GREAT for my son's.......they come home from school, H.S. and College, VERY HUNGRY! I have these made up and in freezer. MUCH better than store bought, and since my boys are in all kinds of sports, we don't worry about callories....they need ALL they can get! I wouldn't eat these regularly, just like pizza. But, for healthy kids, its GREAT!"